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Vegetable Mac and Cheese

Course Main Course, Side Dish
Keyword dairy-free mac and cheese, gluten-free mac and cheese, vegan cheese sauce, vegan mac and cheese, vegetable mac and cheese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Angelica Arias

Ingredients

  • 1 cup cauliflower
  • 1 cup cubed butternut squash
  • 1/2 cup reserved veggie liquid (see directions)
  • 1/2 cup almond milk
  • 1/2 cup soaked cashews (see note)
  • 2 tbsp nutritional yeast
  • 1/2 tsp pink salt
  • 1/4 tsp pepper
  • 4 cups cooked gluten-free elbow pasta

Instructions

  1. In a medium saucepan, add butternut squash and cauliflower and add enough water to cover them. Place on stove and bring to a boil on high heat.

  2. Drain veggies reserving 1/2 cup of the liquid. Place veggies in a food processor with reserved liquid and puree until smooth consistency is reached. About 40 seconds.

  3. Add to food processor salt, pepper, cashews, and nutritional yeast. Pulse and while it is pulsing add almond milk.

  4. Pour cheese sauce onto cooked gluten-free elbow pasta.

  5. Enjoy!

Recipe Notes

*Soak cashews overnight. If you didn't get to soak them, place cashews in a small saucepan and add enough water to cover them. Bring to a boil on high heat. Once water starts boiling, reduce heat to low and cover pan. Allow cashews to simmer for 15 minutes. Drain and add to the rest of ingredients. This process as well as soaking them overnight softened cashews so that they make a creamier consistency.